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Upside-Down Cranberry Caramel Muffins

Upside-Down Cranberry Caramel Muffins are a snack the whole family will love. And they give all the festive feels in a perfect cranberry muffin recipe. 

Course Dessert
Cuisine American
Keyword cranberry, muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Author Samantha

Ingredients

  • 2 cups cranberries, about 227 grams
  • 1/2 cup brown sugar, packed
  • 8 tbsp 1 stick, unsalted butter
  • 1 pinch kosher salt
  • 2 cups all-purpose flour
  • 3/4 cup brown sugar, packed
  • 1 tbsp baking powder (not a mistype, it's 1 tablespoon)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 8 tbsp (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 3/4 cup sour cream, creme fraiche, or yogurt
  • 1 tsp vanilla extract, preferably vanilla bean pasta or good quality extract

Instructions

  1. Preheat oven to 375° F.

    Generously grease or spray with non-stick spray a 12-cup muffin tin.

  2. In a large skillet over medium-high heat, stir together cranberries, 1/2 cup brown sugar, 8 tablespoons butter and pinch salt. Cook, stirring occasionally, until cranberries begin to soften and the butter begins to turn red, about 15 min. Distribute cranberries and caramel among the muffin cups.

  3. To make the muffin base, in a large bowl whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 teaspoon salt.

  4. In a separate bowl, whisk together 8 tablespoons butter, eggs, sour cream and vanilla. Pour the wet ingredients into the dry and mix gently together until smooth. Distribute the batter on top of cranberries.

  5. Bake until the muffins are slightly puffed and beginning to brown, about 20 to 22 minutes.

  6. Allow to cool for 5 minutes, then carefully turn out onto a flat surface.